This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
360 Calories
Recipe Instructions
Step 1
Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
Step 2
Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
Step 3
Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
Step 4
Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
Ingredients
½ teaspoon salt
1 cup chopped cabbage
2 cups chopped carrots
2 teaspoons sesame oil
1 ½ tablespoons minced garlic
2 cups chopped zucchini
¼ cup sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon minced fresh ginger
½ medium onion, sliced
1 red bell pepper, cut into strips
1 cup chopped sugar snap peas
9 teaspoons vegetable oil, divided
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
